Juvenile Services Education Program (JSEP) Menus and Nutrition

Nutrition Information and Policies

The Department of Juvenile Services' Food and Nutritional Services team assist in learning about nutrition through various traditions such as posters, monthly food menu choices, and other fun activities. We incorporate menu selections and food choices into holidays, celebrations, and special occasions, such as National School Breakfast Week, National School Lunch Week, and National Nutrition Month. Each month, the program focuses on a Food of the Month to serve in the department's residential facility cafeterias. The purpose of the Food of the Month promotion is to highlight the nutritional benefits of healthy eating, wellness, and making health conscious food choices in an adolescent's diet. This food item is chosen based on consideration of the diverse ethnicities, cultures, and the correlation to the traditions of various backgrounds.

Learn more about the Maryland State Department of Education's School Breakfast Program (SBP) and check out the SBP Fact Sheet from USDA, which provides an overview of the program, eligibility details, nutrition requirements, and other information.

Maryland's Summer Food Service Program (SFSP) provides nutritious meals and snacks to low-income children (ages 18 and under) during June, July, and August when school is not in session. For more information visit the Maryland Public Schools website to find a site near you.

Food of the Month

February is African American Heritage Month!
Featured Food of the Month: Winter Greens

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African American cuisine is diverse and flavorful, due to its varied historical influences and interactions with Native American, European, Caribbean and African cultures. African American cuisine is typically known as “soul food,” consisting of recipes and rituals passed down through the generations. Some traditional African-American foods are Sweet Potato, Rice, Eggplant, Grits, Collard and Kale greens, Okra, Sweet Potato, and Black-Eyed Peas.

Collard greens is the American English term for various loose-leafed cultivars of Brassica oleracea, part of the Acephala group which also contains cabbage and broccoli. The cholesterol lowering ability of collard greens may be the greatest of all commonly eaten greens as reported in a recent study. We get other unique health benefits from collard greens for cancer protection.

Celebrate African American History Month during February by trying a nutritious Kale, Collards, Radicchio, Endive, and Chard. They are some of the greens that shine during the winter months. Take advantage of their amazingly unique flavors and textures by enjoying them raw or cooked.